I've been working toward using my slower cooker about once a week for the last several months. It's a lot easier to cart kids to after school activities when I know that there's something cooking at home that will be ready just about the time we get there.
This time, it's pot roast. You can find all kinds of recipes online for slower cooker pot roast, but I was pleased to find that most were very similar, if not identical to the kind my mom has always made in the oven.
I made some additions and subtractions to her recipe, primarily based on a Martha Stewart recipe, to create my own version for the slower cooker. If you have a favorite slow cooker pot roast recipe, please share it.
I like mashed potatoes with this dish, so I didn't add them to the slow cooker. If you're trying to get this done on a busy week night and like the idea of mashed potatoes, you can prep and boil the potatoes the night before and just warm and mash them that night.
Slow Cooker Pot Roast
3 pound chuck roast
4 to 6 small or medium onions, cut into wedges (I like a lot of onions)
6 to 8 carrots, peeled and quartered
1 tablespoon cornstarch mixed in 2 tablespoons of water
2 tablespoons Worcestershire sauce
Salt and pepper
Add the cornstarch and water to the slow cooker. Then the carrots and onions. Lay the roast on top of the veggies and sprinkle it with the Worcestershire sauce, salt and pepper. Cover and cook on high for six hours or low for 10 hours.
Despite the use of the cornstarch, I found that the gravy wasn't thick enough for me. I poured the sauce into a small sauce pan and added another 2 tablespoons of cornstarch with 1/4 cup of water. Stir constantly and bring it to a boil for a minute.
This made enough for two meals for my family of four small eaters and another meal that I stuck in the freezer with the meat, gravy and leftover veggies all mixed together. I might serve that over rice.
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